Roasted Asparagus

1 lb. medium-thick stalks asparagus
Extra virgin olive oil
Coarse Kosher or sea salt
1/4 cup breadcrumbs
Grated Parmesan cheese

Preheat oven to 450 degrees

1. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.

2. Place the asparagus on a sheet pan and toss the asparagus with enough evoo just to coat – about 1 tablespoon. Add a generous pinch of salt and toss to coat.

3. Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.

4. Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown. Grate Parmesan over all the spears and serve.

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